1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

32

SLEEPEll- For a Party of Ten.

154

Use large bowl, quarts of Santa Cruz rum, 8 eggs, 3 lemons, table spoonful of cloves and cinnamon mixed. Put into a bowl, the rum, sugar, eggs, and the juice of the lemons, then boil the spices in a half a pint of water, strain the liquor into the bowl and beat all together into i pound of powdered sugar, 2

Pour the drink into glasses while hot.

a froth.

CREAM J^ECTAR.

155

Use large bar glass. Fill bottom of the glass with shaved ice, I teaspoonful of Strawberry Syrup, i tablespoonful of Rose

wine glass of Sherry Wine

Mix with spoon and

Cordial, i

serve.

MADAME POMPADOUR

156

pony glass]

i wine glass of Champagne,

Use large glass,

]/2

tablespoonful of Gin, 2 lumps of ice.

of Brandy, i

Fill bal-

ance of the glass with Catawba Wine and serve.

157 WHISKEY DIP. Use small bar glass. Fill fi of the glass with Scotch Whis- key, I teaspoonful of Pine-apple Syrup, 2 or 3 pieces of dried orange peel, small lump of ice. Serve. 158 CAPE MA Y DIP. Use small bar glass. i tablespoonful of Jamaica Syrup, 2 or 3 pieces of dried orange peel, i spoonful of syrup, small quantity of shaved ice. Fill balance of the glass with Whiskey, stir with spoon and serve. 159 ICE CREAM SODA. Use small bar glass Fill glass about ^ full of Ice Cream, the balance ^vith Soda Water. Serve with spoon.